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This is a great aromatic dish perfect for a winter's evening by the fire.
Ingredients
2 tbsp. vegetable oil
350 g/ 12 oz rump steak
2 cloves of garlic
1 onion, sliced
350 g/12 oz sweet potato
2 tbsp. Thai red Curry paste
300 ml/ ½ pint coconut milk
3 lime leaves (use grated lime zest if unavailable)
Cooked jasmine rice to serve
Heat the vegetable oil in a large preheated wok
Using a sharp knife, sluice the beef into thin slices and add to the wok. Stir-fry for 2 minutes.
Add the garlic clove and the onion the pan and stir-fry for another 2 minutes.
Using a knife, peel and slice into small chunks, the sweet potato
Add this to the wok with the curry paste, coconut milk and lime leaves and bring to the boil. Turn down the heat and leave to simmer for 15 minutes or until the potatoes are soft to the touch.
Ensure you remove the lime leaves and transfer the stir-fry to warm serving bowls. Serve hot with the cooked rice.
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